Chocolate Chip and Candied Ginger Blondies Recipe
Candied ginger adds a snappy edge to these chocolaty bars. For the most economical candied ginger, look in the bulk or nut section of your grocery store. Ginger lovers may want to cut back on the chocolate to enhance the ginger flavor.
Ingredients
| 21?4 cups all-purpose flour, spooned and leveled | ||
| Baking soda | 1 Teaspoon | |
| 1?2 teaspoon salt | ||
| Unsalted butter | 1 Cup (16 tbs) | |
| 11?2 cups firmly packed dark brown sugar | ||
| 11?4 cups granulated sugar | ||
| Eggs | 4 Large | |
| Vanilla extract | 2 Teaspoon | |
| 12-ounce package semisweet chocolate chips | ||
| 1 cup loosely packed candied ginger, chopped | ||
Directions
Preheat the oven to 350°F. Butter or spray a 9 by 13- inch baking pan with nonstick cooking spray.
In a medium bowl, whisk together the flour, baking soda, and salt.
Working with a stand mixer, preferably fitted with the paddle attachment, or with a hand mixer with a large bowl, beat the butter, brown sugar, and granulated sugar on medium speed until fluffy, 2 to 3 minutes. Beat in the eggs, one at a time, and the vanilla. With the mixer on low speed, gradually add the flour mixture, mixing until just combined (do not overmix). Stir in the chocolate chips and ginger.
Spread the batter evenly into the prepared pan and bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool for at least 1 hour on a wire rack before slicing.
Store in an airtight container for up to 4 days.
This recipe has been excerpted from The Good Neighbor Cookbook. To purchase the book visit TheGoodNeighborCookbook.Com or Amazon.Com
In a medium bowl, whisk together the flour, baking soda, and salt.
Working with a stand mixer, preferably fitted with the paddle attachment, or with a hand mixer with a large bowl, beat the butter, brown sugar, and granulated sugar on medium speed until fluffy, 2 to 3 minutes. Beat in the eggs, one at a time, and the vanilla. With the mixer on low speed, gradually add the flour mixture, mixing until just combined (do not overmix). Stir in the chocolate chips and ginger.
Spread the batter evenly into the prepared pan and bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool for at least 1 hour on a wire rack before slicing.
Store in an airtight container for up to 4 days.
This recipe has been excerpted from The Good Neighbor Cookbook. To purchase the book visit TheGoodNeighborCookbook.Com or Amazon.Com
Chef
